The best pan grilled grapes with burrata
Say hello to one of life’s great pleasures: grilled grapes with creamy burrata cheese. This is the perfect recipe for folks who love a rustic, nostalgic dish that won’t take 30-60 minutes to prepare. Pan grilled grapes with burrata are the kind of light appetizer or generous first course that makes people believe you trained under a fancy head chef himself – but really, it’s just a handful of ingredients and a hot grill pan away.
Think sweet red grapes blistering on a ridged griddle pan or even a baking sheet, their natural sweetness amplified by a little caramelisation and a drizzle of olive oil. The oozy combination of stracciatella in the burrata is waiting to be broken open, letting its creamy center flood every bite. That’s a delightful combination if I ever saw one.
Why You’ll Love This Roasted Grapes Recipe
Balances sweet, creamy, peppery, and tangy flavours like an absolute pro
Fast prep
Only a handful of ingredients
Works for a light lunch, a fancy main course, or as an easy appetizer
Packs enough style to look worthy of your next charcuterie board
Simple Ingredients for this Roasted Grapes Recipe
Crusty bread or ricotta toast to scoop it all up
Seedless red grapes (or green grapes – they’re absolutely fine alternatives)
Burrata, or even buffalo mozzarella or fresh mozzarella balls (or maybe a mixture of all 3?)
Balsamic vinegar (yep, go for a fancy one, and use it three times – trust me)
Olive oil or extra virgin olive oil
Brown sugar (just a tablespoon or two)
Teaspoons fennel seeds (or a teaspoon of the fennel seeds if you measure precisely)
Flaky sea salt or kosher salt
Fresh herbs: sprig of basil, fresh rosemary, or sprigs of fresh thyme
Black pepper or plenty of pepper
Balsamic glaze if you want a thicker sauce finish
Optional: sherry vinegar, red wine vinegar, a crushed garlic clove, or lemon zest for a citrusy lift
Let’s Cook Pan Grilled Grapes with Burrata
1. Prep the Grapes
Wash your seedless grapes well and toss them in a large bowl with a drizzle of olive oil, a glug of balsamic vinegar, a sprinkle of brown sugar, and a teaspoon of fennel seeds. Let this grape mixture sit for a couple of minutes so the marinade soaks in.
2. Fire Up the Heat
Grab a grill pan (or a roasting pan, or line a baking sheet with parchment paper if you prefer the oven). Get it to medium-high heat, or if you’re old-school, about gas mark 5. Add a second drizzle of olive oil – because that’s just the great way to build flavour.
3. Grill Those Grapes
Add your grapes in a single layer, making sure they aren’t crowded. Let them caramelise without fussing for a couple of minutes, until they hit a golden brown and juicy state, with skins slightly blistered. Toss them gently once or twice, letting them roast for about 5–7 minutes in total.
4. Burrata Time
Hold of burrata? Oh yes, take that luscious cheese out of its pot, drain it, and place it carefully in the center of your serving plate or directly on the grape skewers if you’re going for a fancy look. That outer shell breaking open to reveal its creamy center is one of life’s great pleasures.
5. Assemble
Pile those grilled grapes around the burrata. Drizzle with more balsamic vinegar or even a balsamic glaze if you like things sticky-sweet. Add your sprig of basil, a crack of plenty of pepper, a sprinkle of flaky sea salt, and maybe a swirl of fruity olive oil to finish.
6. Serve
Bring out some crusty bread (try my homemade sourdough loaf) or a slab of ricotta toast, plus a small bowl of peppery arugula tossed with lemon juice and a splash of sherry vinegar for a bright side salad. If you want to get all chef-y, try adding a sprigs of fresh thyme and a quick splash of red wine vinegar for extra tang.
Pro Tips
Garnish with fresh rosemary, elegant tarragon, or even a bit of honey for a beautiful presentation.
Leftover grilled grapes? Store them in an airtight container for up to two days.
Leftover burrata is rare, but if you have any, use it on favorite salads with citrus fruit or even on sweet potatoes.
No burrata? Balls of mozzarella or firm mozzarella are absolutely fine alternatives.
Try threading grapes on wooden skewers for a cool BBQ vibe next time.
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What is burrata made of?
It’s a fresh Italian cheese with an outer shell of mozzarella, stuffed with that glorious oozy combination of stracciatellaand cream inside.
What does roasting or grilling grapes do?
It intensifies the sweetness of grapes, adds a caramel-like edge, and gives a little crunch on the outside – pure jammy goodness.
Can I make this ahead?
Yes, this roasted grapes recipe is ideal to prep in advance. Simply prep the grape marinade and store in the fridge for 30-60 minutes before cooking. Grill the grapes right before serving for best results.
What if I have too many grapes?
You lucky soul! Here’s what to do:
- Roast them on a baking sheet with brown sugar and spoon over ice cream
- Toss them on a cheese board
- Blend them in a food processor for a quick grape jam
- Freeze them in a small bowl to enjoy as a summer snack
- Share with a neighbour – next time they’ll bring wine
Can I swap burrata?
Sure, use goat cheese, feta cheese, or whipped ricotta — all are great additions to savory dishes.
Pan grilled grapes with burrata have become an absolute favorite in our house! Whether you’re after a quick and easy dinner, light lunch or mouthwatering side dish for your next BBQ, pan grilled grapes with burrata never seize to impress! Give this roasted grapes recipe a try this week and remember to share your picture in the comments 🙂
The best Pan Grilled Grapes with Burrata
Ingredients
- 0.5kg (about 1 pound) Red Grapes
- 1 teaspoon Fennel Seeds
- 1 tablespoon Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 heaped tablespoon Brown Sugar
- 1 Burrata Cheese
- Salt and pepper to taste
- Some more olive oil to heat in the pan
Instructions
- Prep the Grapes: Give those red grapes a good wash. No need to be too fussy; a quick rinse will do the trick.
- Mix It Up: Grab a big bowl and toss in your washed grapes. Sprinkle in the fennel seeds, drizzle in the olive oil and balsamic vinegar, and then sprinkle that brown sugar over the top. Now, give it all a gentle mix-up. Let those flavours mingle for about 5 minutes.
- Heat Things Up: While your grape mixture is having a little party in the bowl, heat up a pan on the stove. Medium high heat should do the trick.
- Get Sizzling: Once the pan's nice and hot, add a splash of olive oil and dump in your grape mixture. You'll hear a satisfying sizzle – that's the sound of deliciousness happening. Let those grapes cook until they start to get all charred and caramelised. It will take about 5-7 minutes, depending on how charred you like them.
- Serve It Up: When your grapes are looking all gorgeous and caramelised, transfer them to a fancy serving bowl. Now, for the pièce de résistance – the burrata. Pop that creamy ball of goodness right on top of your roasted grapes.
- Dig In: Now comes the best part – diving into this simple, easy, rustic, nostalgic dish. Grab some rustic sourdough bread and scoop up a big bite of those roasted grapes and creamy burrata. Enjoy the explosion of flavors and the rush of childhood memories. Ah, the simple joys of good food!
